I was immediately interested in them, and started searching for “THE” recipe. Well it sounds easy if you put it that way.

The good and the bad about the internet is VARIETY. On the internet not only you can find EVERYTHING, but you can also find the ENDLESS VERSIONS OF THAT “EVERYTHING”. You following me?

I’m sure you have already experienced that. At least i have, for sure.

When i want to find the recipe for something, i cannot trust the first recipe i find. How can you be sure that that source is reliable? How can you be sure that someone has really tried that, and hasn’t just copied and pasted that recipe from somewhere else (only god know where from)?

So well my usual approach to recipe searching is: find as many recipes as you are able to find, and then compare them all.

It always takes me quite a lot of time, but pays off almost always eventually. {i’ll hark back to that soon, i’ll write a post only about this matter}

So well, after looking at 20 different recipes (at least), comparing them, thinking a lot, and so on, i chose the recipe.

Today the pictures really do suck, more than usual, i’d say :D i didn’t think i was going to post this, but after the kind, helpful, lovely Erica reassured me about the result i got, well now i’m posting the recipe+(horribile) photos of my very first Lefse, which wasn’t so bad after all then :D

peel, quarter and boil in salted water potatoes, until you can easily pierce them with a fork;

drain well;

rice the potatoes quickly, put them back into the pot where you boiled them, add bits of butter and allow to melt completely, stirring well;

allow to cool completely;

add the rest of the ingredients (cream, salt, sugar, flour);

mix at first with a spoon, then knead well by hand on the counter for 10 minutes;

portion out the dough, form it into rounded patties and allow these to set for 5 minutes before rolling them out, really thin, on a very well floured surface (i rolled the dough out and then cut the form of a round using a reverse flate plate, then i rolled the dough just a little bit to allow the rolled out dough to have an even surface and thickness);

cook on the preheated proper griddle or in a skillet (like i did), it has to be really hot when you start cooking your lefse;

cook on one side until bubbles form, and then flip and allow to cook on the other side too;

stuck cooked lefse on a clean towel and allow to cool.

{it takes you around 2 hours to have your lefse ready; it can also be folded – half or quarters – and frozen for up to 6 months}

my lefse was very easy pliable and foldable, which scared me. What went wrong????

Erica tells me it’s ok if lefse has a soft consistency (i’d define it “crepe-like”). {I had expected lefse to be… “crunchier” and “harder” (drier). But that’s not how it should be.}

see? they’re perfect for making wraps-like stuff, you should fill them, roll, and eat.

I read, among other things, that people in Norway are also used to eating it with butter, sugar and cinnamon for breakfast.

Here we ate it with ham, salami, soft cheese (mine was filled with a mix of oven baked vegetables – i’m almost a vegetarian). I actually wanted to stuff it with Nutella… but.. next time ;)

Too bad (too bad) i haven’t the proper stuff to make them :( like the right pin, that gives the texture to the dough, the stick, or the griddle :( maybe some day, if someone i know goes to Norway, i’ll ask them to bring me the lefse equipment ;)

to transfer the rounds from the counter to the skillet i used a wonderful knife with a long, narrow, flat blade (something like that) that happened to be perfect for carrying out this operation! lol

tip:

make sure you cut your fingernails before making lafse :D or you’ll risk piercing the rounds of rolled out dough!

(anyway, the dough was much more resistant than i expected! it almost never tore!)

of course any suggestion for improving my lefse-making skills is more than welcome! :)

DO NOT (DO NOT) think that i write like i am not aware of the existance of capital letters (e.g. for the pronoun of the first person singual, "I", for adjectives of nationality, or after a full stop) or of any other linguistic rule. I don't do that out of disrespect or because i am an ignorant person who doesn't know the basic rules of the english language (and instead pretend they do). The cause might even be worse than that. In fact, i do that out of laziness.When i wanna write, i wanna do it quickly, the important thing is the content, not the form (my personal opinion, which i try to apply to all aspects of my life too - you may not share this view, but you should respect it).Moreover this, like my italian blog as well, is a sort of recipe note book, thought in first place to be a reminder of all the messes i do while i cook. So please, be kind and do not think i am an idiot :) this you could deduce from many other things i do in my life.But do not judge a person by their blog ;)